Pork sirloin with chimichurri

Herb-crusted pork sirloin served with vibrant chimichurri and golden mustard-roasted potatoes.

Cut:
  • Portions: 4
  • Prep: 20 minutes
  • cook: 60 minutes

Ingredients

For the pork sirloin

  • 800 g pork sirloin
  • 2 Tbsp (30 ml) olive oil
  • 2 garlic cloves, grated
  • 1 tsp (5 ml) smoked paprika
  • 1 tsp (5 ml) ground cumin
  • ½ tsp (2.5 ml) chilli flakes
  • 1 tsp (5 ml) dried oregano
  • Salt and black pepper

For the chimichurri

  • ½ C (125 ml) fresh parsley, finely chopped
  • ½ C (125 ml) fresh coriander, finely chopped
  • 2 Tbsp (30 ml) fresh oregano, finely chopped
  • 2 garlic cloves, minced
  • ½ red onion, finely chopped
  • 1 red chilli, finely chopped
  • 1 Tbsp (15 ml) red wine vinegar
  • 1 Tbsp (15 ml) freshly squeezed lime juice
  • Zest of 1 lime
  • ½ C (125 ml) olive oil
  • Salt and black pepper

Method

For the pork sirloin:
Prepare the coals on the braai to a medium heat. Preheat the oven or air fryer to 180 °C. In a bowl, mix together the olive oil, garlic, smoked paprika, ground cumin, chilli flakes, dried oregano, salt and pepper. Rub the mixture all over the pork sirloin and set aside. Place the pork sirloin on the braai and cook for 20–30 minutes, turning regularly to prevent burning, until the internal temperature reaches 63 °C. Remove from the heat and rest for 5 minutes before slicing.

For the chimichurri:
In another bowl, combine the parsley, coriander, oregano, garlic, red onion, red chilli, red wine vinegar, lime juice, zest and olive oil. Season with salt and pepper and mix well. Set aside.

To serve:
Slice the pork sirloin thinly and arrange on a serving platter. Spoon over the chimichurri and serve.

Serving suggestion: Serve with golden mustard-roasted potatoes and a simple tomato and onion salad.